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Topic: A Mano Ridgewood NJ (Read 33552 times)

Burt , wish we got to meet at the A mano antonino show, really enjoyed itAre you doing the all room temp proof? what is your % hydration?My margs are darn close to a mano when I use Caputo and long rise little yeast, course I am a tad bias but those ovens sure are nice!John

The percentage is around 60-63%. I've been using Caputo flour for a while now. I know what the difference is and it is olive oil and too much yeast. I put it into the dough and they do not. I think that is what makes mine heavy. We bench rested ours twice before cooling it over night. That gives it a great texture.

Just an update, I finally made it to Amano last week and sampled a couple pizzas. It was monday night and the crowd was small. The Pizza maker used the slap method right in front of us and opened up skin after skin with ease. Bake time was just over a minute, and might be quicker when they are busier. We ordered one margarita and one with salami. I have only been to one other restaurant that claims to produce the style authenticly and that was Tony's in San Fran. In my opinion, This pizza Smoked what I had out west and is as authentic as I have had. I may have baked it for another 5 -10 seconds in my oven, but I think this just added to the authenticity. Overall, I have eaten in many NYC joints, but not any of the big neapolitan names like keste motorino UPN or luzzos. All I can say is that I said out loud to my wife that this is the best, tastiest pizza I have ever bought, and is better than mine on all but the very best nights. Thought you all might want to know in case you have been putting off stopping in. I would go back on friday. -marc

I agree Marc, and its buy 1 get one free Mon - thurs!! I have not tried Keste but this good stuff ! I went and saw antonino esposito there and I am returnig April 13th for the next demo as well. Fred Mortani wants it to be as authentic as possible and takes the time to train he pizziolas with some good talent! and those twin ovens rock!! Marco would yu consider these a true neapolitan oven? the real deal ? Brought in master builders from italy lava from vasuvious etc...anybody else coming in april? John

Hey! I was there last monday night too!!! I'll tell you what happened. The pizza is always good but I thought the service was very slow for an empty Monday night. Then we had like 7 pizzas and 1 entree. They brought the pizzas out first, and by the time the entree was out (since we all waited for it) the pizzas were cold. It happens but I would think they could time that better.

John do you have the link for the sign up again? I may or may not make it.

Hey guys,I hate to get off topic but I thought the proximity and Roberto would apply. I always wanted to try this place but have not made it yet. It is much closer to me than Ridgewood. I have searched in the past and have not seen any postings. It's a Neo place around Bridgewater, down from Wegemans. I was wondering if it was worth the trip.

I know that Marco will respond directly, but I think that the oven vents up-front, and the venting duct (between the oven dome and the outer shell) bends backward so that the chimney is in the back, which makes the oven look like it has the oven vent itself in the back.

My Amano Monday It was 2 for 1 day and since I could not bake because I was working on my AARK! I stoped in for the real deal I ate 1 pie then asked for 1 to go they made that then the ticket came up and they made another so it was 3 for 1 sorry Carlo They really have it dialed in here at Amano . Very Consistent! Last pic is the one I devoured!! boxes were para casa! They Let me mess with the dough a bit , was very wet 100% caputo. Pics below made the pies shown.John

My Amano Monday It was 2 for 1 day and since I could not bake because I was working on my AARK! I stoped in for the real deal I ate 1 pie then asked for 1 to go they made that then the ticket came up and they made another so it was 3 for 1 sorry Carlo They really have it dialed in here at Amano . Very Consistent! Last pic is the one I devoured!! boxes were para casa! They Let me mess with the dough a bit , was very wet 100% caputo. Pics below made the pies shown.John

Yes looks very similar to Keste and will probably look like Starita too! I think around 70-80 seconds and a good amount of spinning and he domed it (Lifted) for a good 10 sec to finish it. I should have timed (next time) I watched them make all 3 of them. He told me 260G for the 12" .The dough made day before so I assume is 22-26 hr room temp. by 1 pm, they use cake yeast. and 100% caputo. In speaking with Frank from Vesta who trained with Roberto to my suprise he teaches a 6 hr rise dough ? John

Thanks John, I'll give it a shot this weekend. Was there any crisp to the veneer at all or was it pretty soft? Any crispness to the bottom initially or soft as well? Any wetness like the Da Michelle pies?

I agree almost blown! Chau soft bottom but very little gum line not wet. This pic from a while back shows what I think it should look like? but what do I know? sure tastes good! If I was not able to study the proofing boxes one would never know. They cut them out, then pinch the corners together flip it over then start the opening process.

I had a client working accross the street from Amano what an excuse ! not that I need an excuse to go here Heres the lunch pie and the to go Marghetia hey Its amn expense account right spot on again! dough a little less blown and nice and quite great chance to speak with the Pizziaolos

scott123

John, you've had probably countless lunch and dinner pies at Amano, right? The dough balls for lunch are the same as for dinner, correct? Are the lunch pies inferior in any way? Are you able to detect vast differences in fermentation between lunch and dinner crumbs?